St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19

beaten TO fr0tii, ~ cloves Dedten,. one
grated nutmeg in linen bag, put in stone
jug, keep so until done working, say 3
weeks, then bottle. In couple of
months twill be ready fw use.-MRs.
FRANK w. RoBERTS, st. Louis. Mo-.
314S Locust street.
ASPARAGUS.
Take white asparagus, ped, cut hard
ends off, boil 40 minutes in plenty of
water add Salt, then drain in u c0lan-
der and put on a platter; mix crackers,
rolled fine, with very little sugar, salt
and grated nutmeg, Mid put on aspara-
gus; then pour some hot butter over it.
&C. 5. BROWN, Menomonee, Wis.
SWEET POTATO PoNE.
Boil, drain and CRATE pound Of sweet
potatoes; to this add large spoonfuls
of butter, weal creamed. with of brown
sugar, and teaspoonful OF grated nut
meg or ground atlSpce; beat light the
yelks of eggs and add to the above,
then mix in the whites, beaten to a
froth; stir all well together and bake i'll
well buttered pan; excellent, hot or
cold; keeps for dayS.-MI,S. O. A. BEAL,
80 Isabel street east, st. Paul.
NEAT CzsoQuETS,
Use cold roast beef, chop 1t fine, sea-
son it with pepper and salt, add one
third the quantity OF bread crumbs, and
m0iSten with little milk; have your
hands Toured. rub the meat into balls,
dip it into beaten egg, then into fine
puiverized cracker and fry in butter and
lard mixed; gainiSh with parSleY.-MRS.
ii. e. WEtSEI, Stillwater, Mimi, I'll
First street south.
GOLDFISH BAfAS.
Mix stewed Goldfish with mashed pO-
tatoes, make into balls and fry brown in
hot LAM II
MINI.
POTATOES FIN GAZETTE.
Take a dozen large potatoes, and
many more if new potatoes are used;
after steaming or boiling them peel
them hot into large dish with good
quarter of a pound of fresh butter; salt,
pepper and glass of rich sweet milk.
mash them until the butter be well
mixed and melted and the whole is free
from Jumps; tilickly butter baking
dish; then put in the potatoes; smooth
the top; bake in the oven; when the top
is yellOwiSh-brown and forms crust,
serve.-MISS E. De SEyMARRE SUTTON,
Geneva and New Hampshire streets,
Lawrence, Kan.
HOW THEY COOK HAMS DOWN SOUTH.
Weigh the ham and wipe it with a
damp cloth, make a stiff paste OF colt
water and flour, and with your hand
cover the entire ham with a paste an
eighth OF All inch thick. Put the ham,
thus covered with paste, in a pan on a
spider on two muifintingS, put it in a hot
oven and bake from Is to 20 minutes for
each pound of ham. II it is under 9
pounds in weight, ID minutes fox each
pound is sufficient; if over pounds, 20.
Being put into a hot oven the paste inn
mediately forms thick crust, retaining
adj the juice, and when done tie skin
comes off with the cruSt.-MRS. +. III.
CUMMINGS, corner Fourth aild Pine
streets, st. Paul.
MINCE MEAT.
Five pounds lean beef, after boiling
and removing all bones and gristie, salt
while boiling. chop fine, lbs raiSins
seeded and chopped, 6 lbs currants
washed and dried. Z Id citron chopped
fine, peek apples chopped fine, II lbs
of raw suet chopped fine; boil together
2gaIlonS cider. 10 lbs light brown SUI
gar, 5 heaping tablespoons each of Gin
mix thoroughly the meat, apples, rails
ms, currNts, citron and suet; pour
over this the boiling cider and mix well;
brandy to taste. This makes 81 gal
Ions No. 1 mince meat.-MR5. V. E.
HANKINS, 700 Burr street, ST. Paul.
-Four pounds lean cold boiled meat, 9
pounds apples, II pounds Suet chopped
fine, 3 pounds OF raiSinS, : of currants,
Is pound finely sliced citron. ) pounds
sugar, teaSp0onfuls ground cloves, 2 of
cinnamon, of mace, OF black pepper,
G ofSalt, pintS OF cidar, pint OF vim
negar, quart OF New Orleans molaSSeS,
the juice and grated rnd Of lemons
Mrs. A. V. HoVT, TIA Fifteenth avenue
south. Minneapolis.
TO COCK BEEESFEAK.
Pound well, roll in flour and fry in
plenty OF drippings; after taxing up the
steak make -four gravy i'll the pan and
serve in a gravy bowl on pour over
steak. as preferred. Any steak is teal
DEF cooked in that way. Mrs. JENNIE
CUMMINGS, 6eS East Fourth street, St.
Paul.
wIIIED EAGaVUCE.
Fry GOwn some thin slices OF bacon
and to the fat add cup OF vinegar. let
it come to boiling point. then stir in l
egg well beaten. add the leaves from 2
large heads OF lettuce, c0Yea' and cook
few minutes, remove to dish and place
the slices OF bacon OIL the top OF the
lettuce-MRS. GEORGIA STAEHEw, 100
Laurie; avenue, st. Paul.
TO DRESS LETTUCE.
Take the eikS OF 2 haFdl>Oiled eggs;
mix with it 2 tabiespoNlfuiSD butter; rub
together until very fine; add = cup
sugar, = teaspoonfui salt; mix all to-
gether and pour over lettuce take the
white off the egg, slice in thin slices, to
give the dish pretty effect; lay over
lettuce; very nice.-MlSS WINNIE S.
BARRETT, 90 Eighth avenue south.
Minneapolis.
vEAt CIyg-Ysrq-S
First scape, then cut off the fib bone;
take out all the fat and griStie, taking
care not to separate the meat from what
bone is left, and chop each outlet, add
ing "a small piece OF bacon very fine;
shape nicely again, roil in egg and
cracker, and Try brown in butter.-MISS
ANNA NJ. SCsIIANG4sNIANN, Winona,
MINI.
Cut the veal i'm thin slices and pound
it; beat some eggs. and have ready some
bread crumbs On grated crackers; season
the meat with sait and pepper. dip each
slice in the egg, then in the Crumbs and
fry in hot butter aHd LARD. equal pro-
portions; they should be bTown OH both
Sides; make the dressing as for fried
chicken and pour it OvT the veal
Miss ANNA j. SafdIfAs, Gil West
Twenty third street. New York City.
KRAUV DUeIVANGS.
You will find ttlis choice dish. Take
pound of fat pork. put into kettle
and cover it with 3 pintS Of water, and
cook till nearly done; thea add quart
of good kraut; let it come to a boil, then
have enough dough made the same as
fer biscuits; roll out = inch thick; cut
in small squares and drop in kettle with
ali the rest; then cook fos Is On 20 min
uteS; serve while hot; this is sufficient
for four pefsosls.-&t.odazNoE j. HOFF,
Motley, MINI.
BEEFSTEAK AND KIDUEH PUanaNG.
Take pound OF any kind of Eeef-
steak and calf'S kidney, or if small:
cut the beef into pieces an inch thick,
f,aa tl,a III FROM fxs ,,,,,li